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Crockpot BBQ Chicken Drumsticks With Cornbread - Easy, Comforting, and Crowd-Pleasing

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 to 4 pounds chicken drumsticks (about 8–10 pieces)
  • BBQ sauce: 2 cups of your favorite sauce (sweet, smoky, or spicy)
  • Onion: 1 medium yellow onion, thinly sliced
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Apple cider vinegar: 1 tablespoon (for brightness)
  • Brown sugar: 1–2 tablespoons (optional, for sweeter sauce)
  • Smoked paprika: 1 teaspoon
  • Salt and pepper: To season the chicken
  • Olive oil or cooking spray: For broiling
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk with 1 teaspoon vinegar)
  • 2 large eggs
  • 1/3 cup melted butter (or neutral oil)
  • Optional add-ins: 1 cup corn kernels, 1/2 cup shredded cheddar, 1 small diced jalapeño

Method
 

  1. Prep the slow cooker: Scatter the sliced onions on the bottom. This keeps the chicken lifted and adds flavor.
  2. Season the drumsticks: Pat dry, then sprinkle generously with salt, pepper, and smoked paprika. This helps the meat stay flavorful and not bland under the sauce.
  3. Mix the sauce: In a bowl, stir together BBQ sauce, garlic, apple cider vinegar, and brown sugar if using. Taste and adjust sweetness or tang.
  4. Load the cooker: Add drumsticks in a single layer if possible. Pour sauce over, turning the chicken to coat. Lid on.
  5. Slow cook: Cook on Low for 4–5 hours or on High for 2.5–3 hours. The chicken should be very tender and reach an internal temperature of 165°F.
  6. Reduce and caramelize (optional but recommended): Line a baking sheet with foil and a rack. Transfer drumsticks, brush with extra sauce from the crock. Broil 3–5 minutes per side until lightly charred and sticky. Watch closely to avoid burning.
  7. Make the cornbread while the chicken cooks: Preheat oven to 400°F. If using a 10-inch cast-iron skillet, place it in the oven to heat with 1 tablespoon butter.
  8. Whisk dry ingredients: In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
  9. Combine wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter. Stir into dry mix until just combined. Fold in optional add-ins if using. Do not overmix.
  10. Bake: Carefully swirl melted butter around the hot skillet to coat. Pour in batter and bake 18–22 minutes until golden and a toothpick comes out clean. Let cool 5–10 minutes before slicing.
  11. Serve: Spoon extra sauce and onions over the drumsticks. Plate with warm slices of cornbread and a side of coleslaw or simple greens.